Without a Care

Far Niente Cave Collection: 1996 Cabernet Sauvignon

Earlier, we shared a little about our Cave Collection, and today we are focusing one of those Cave Collection vintages, also poured on our current tours and tastings: the 1996 Far Niente Cave Collection Cabernet Sauvignon.

The decade of the 1990s brought forth a string of heralded Napa Cabernet vintages. Year after year, it seemed another “vintage of the decade” was named. But a few exemplary vintages were lost in the shadows of their predecessors, yet they still provided truly beautiful wines. 1991 comes to mind, coming on the heels of the 1990 vintage; 1996—the vintage we’re with which we’re kicking off the Cave Collection series –was sandwiched in between the great 1995 and 1997 bottlings. Age, however, introduces subtlety, nuance and bottle bouquet that’s not present in young wines, and it’s worth tasting what’s in your cellar now, to see if your favorites from the ‘90s have changed.

The 1996 vintage hails from a typical growing season, with moderate spring rainfall and even temperatures throughout the summer. This wine was picked in mid-September, which was more usual for the time, and was in concert with our farming and harvesting methods. The blend of Cabernet, Cabernet Franc and Merlot points to the evolution of the Far Niente Cabernet blend. Today, we use no Merlot and just a fraction of Cabernet Franc and Petit Verdot. While we always stay true to our house style—elegant wines of beautiful fruit, depth and silky tannins—we are always looking to improve our farming, harvesting and winemaking methods while responding to what Mother Nature provides each growing season.

Keep and eye on our blog for upcoming posts about the 1996 Cabernet, including updated tasting notes from Nicole. If you are in Napa Valley over the next few weeks, be sure to call ahead for an appointment. The 1996 Far Niente Cave Collection Cab is currently featured on our tours and tastings.

Tags: Napa Cabernet, Napa Valley Wine, Oakville Cabernet, Tours and Tastings

Far Niente at Winter: A Great Time to Visit

With the winter garden at rest, the naked architecture of the woodlands sets the scene as time appears to stand still. The mighty Black Oak towers in the sky next to the Carriage House. The majestic Valley Oaks feel right at home dotting the woodland gardens. At their feet, dogwoods, magnolias and maples wait for that little glimpse of spring to tickle their branches and awaken the growing season. The long shadows have begun to lift ever so slowly as the days become longer, bringing light and new beginnings.

A Black Oak near the Far Niente Carriage House

Not just yet, I say. Winter is here to stay if only for a few more full moons. This is a time to enjoy the emptiness and simplicity of nature’s scaffolding and natural architecture. In time, will we be blessed with a new canopy of texture and many beautiful flowers, as if a flight of butterflies have suddenly burst into a visual symphony. Here at Far Niente, the magic is year-round…

Our lovely Japaense Maple

The winter months are a lovely time to visit. Call ahead for an appointment: (707) 944-2861.

Tags: Daniel Townsend, Napa Valley Winery, Tours and Tastings

Thank You: 2010 Cabernet Release

A big thank you to all of you who came out for the release of our 2010 Napa Valley Cabernet! And for those of you who were unable to make it, don’t worry—we saved plenty of wine for you.

We poured the 2010 Far Niente Cabernet Sauvignon alongside the 2000, 2006 and 2008 Cave Collection Cabernets. This juxtaposition offered an intriguing glimpse of what we can expect from the 2010 vintage in years to come.

For winemaker notes on our newest release, click here. And to acquire our newest wine, click here. 

Here are a few snapshots from the event. For the full album, visit our Facebook page. 

Tags: 2010 Far Niente Cabernet, Cabernet Release Day, Cabernet Wine Club, Napa Cabernet, Napa Valley Wine

Wine Club Shipments: A New Look

A new look is coming your way in your February wine club shipments! If you’ve been a wine club member for any length of time, you are familiar with the materials that arrive in each wine club shipment: a letter from Larry Maguire and full wine notes for each wine enclosed.

Well, with the start of 2013, we are launching newly designed wine club shipment enclosures. Larry’s letter and the full wine notes are still part of the package, but we’ve added a pairing recipe and photographs of the winery and vineyard we call home.

Keep an eye out for these enclosures in your February wine club shipments, and let us know what you think at info@farniente.com. We will also link online versions of these enclosures on the wine club shipment page. (We’ll announce when we have them up on our Facebook page.)

Tags: Cabernet Wine Club, Napa Cabernet, Napa Chardonnay

Introducing the 2010 Far Niente Cabernet–and a Recipe to Pair

It’s Cabernet season! We are looking forward to introducing our newest release to you in February. In fact we’ll be pouring the 2010 Far Niente Cab for tours and tastings starting Monday, February 4. If you’re visiting Napa Valley next month, we would love to share this wine with you. We welcome guests by appointment, so give us a call at (707) 944-2861.

In the meantime, check out this recipe from Chef Trevor. Pair with friends, family and 2010 Far Niente Cabernet Sauvignon.

 

Braised Beef Short Ribs

2010 Far Niente Estate Bottled Cabernet Sauvignon, Napa Valley, Oakville

Executive Chef Trevor Eliason

Click here for a printable version of this recipe.

In Cab Country, braised short ribs are prized and in the Far Niente kitchen ours go through four days of preparation. We start by brining, then smoking, searing, braising, and finally finishing the sauce to serve. For this home recipe, we have streamlined the process, but the short ribs are nothing short of delicious. We get boneless short ribs which your local butcher should have. This recipe does take a few days of preparation, but the outcome is well worth the hard work.

Far Niente Cabernet, with velvety black fruit flavors and hints of toast and espresso, beautifully complements the delicate marbling and savory meatiness of the short rib.

INGREDIENTS

(SERVES 10)

5 pounds boneless beef short ribs, cut into 10,

8-ounce portions

Beef Brine:

1 gallon water

½ cup salt

1 celery stalk

1 carrot, peeled

1 onion, halved

1 leek, halved, white portion only

6 garlic cloves, halved

1 thyme bunch

1 bay leaf

3 juniper berries, whole

6 black peppercorns, whole

Braising Liquid:

1 bottle Far Niente Cabernet

Sauvignon (or quality, full bodied red wine)

1 quart low-sodium beef stock

1 onion, halved

1 leek, halved, white portion only

1 carrot, peeled

1 garlic clove, peeled

1 thyme bunch

5 parsley stems

1 bay leaf

3 juniper berries, whole

6 black peppercorns, whole

BRINE PREPARATION

Using a large pot, bring half of the water to a boil. While the water is heating, add the salt, celery, carrot, onion, leek, garlic, thyme, bay leaf, juniper berries and peppercorns. Once the pot reaches a boil, reduce the heat and simmer for one minute. Add the remaining half-gallon of cold water and chill.

Place the raw beef short ribs in the chilled brine for 8 hours or overnight in the refrigerator.

BRAISING LIQUID PREPARATION

In a 5-quart stock pot, add wine, beef stock, onion, leek, carrot, garlic, thyme, parsley stems, bay leaf, juniper berries and peppercorns. Bring to a boil, then lower the heat to a simmer for 1 hour. Skim the foam that floats to the top.

While this is simmering, grill the beef short ribs. Drain brine from the beef and discard the liquid. Place the beef on paper towels, blotting the excess moisture, which will ensure a better sear and crust.

While we smoke the short ribs at the winery you can achieve some of the smoky flavor by grilling the short ribs on your barbecue. Bring the barbecue to a high heat and cook the short ribs until you have considerable color on all sides of the beef, about 1 minute on each side. Take care not to burn the beef as that will lead to a bitter note at the end. You will not need seasoning because of the flavorful brine.

At this point the braising liquid should be ready to strain. Reserve the liquid and discard the vegetables and flavoring. Place grilled short ribs in a deep baking dish. Add the braising liquid so it nearly covers the beef. Reserve the remaining liquid for finishing the reduction sauce. Tightly cover the short ribs with aluminum foil or a tight-fitting lid.

Place in a 300ºF oven for 4–6 hours. The alternative is to turn your crock pot to a low setting and braise the short ribs overnight (12–14 hours). When short ribs are fork tender, allow them to cool in braising liquid, which will lock in the delicate flavors.

To make the jus, combine equal parts of the braise with the reserved braising liquid. On the stovetop, reduce by half, skimming the fat from the top. Return the short ribs to the reduced liquid, and heat in a 350ºF oven until hot and serve. Roasted potatoes and carrots make a great side dish.

Click here for a printable version of this recipe.

Tags: 2010 Far Niente Cabernet, Braised Beef Short Ribs, Cabernet Release Day, Cabernet Wine Club, Cooking, Napa Cabernet, Recipe, Trevor Eliason